Well, the dough is alive for one thing. When you stretch it, it looks and feels kind of like thinly stretched skin...like a bat's wing. The thinly stretched out dough has gluten strands that look just like the fibers in the skin of the pic below. If you don't know what I'm talking about, I don't know what to say. It makes sense to me. Maybe you never stretched your dough out as thin.
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